Crafted from Mourvèdre vines planted in 2020, The Maker’s Mistress Rosé draws its name from the demands of winemaking often stealing the time and attention of the maker. In every vintage, there’s an element of obsession, a commitment to coaxing the best from each vine, and the Rosé’s first vintage was nothing short of demanding. Inspired by arguably one of the world’s greatest rosés, Château de Pibarnon from the Provence region in southern France. These wines are typically packed full of ripe stone fruits, citrus, and florals, and surprisingly, they age exceptionally well. Most importantly, rosé, when made with careful thought and intention, is remarkably versatile when it comes to food pairing – a topic the Kaesler winemaking and viticultural team is always discussing and debating!
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2024 Maker’s Mistress Rose
$35.00
APPEARANCE: Salmon.
BOUQUET: Raspberry, orange blossom, red currants.
PALATE: Eminently drinkable with lovely soft fleshy fruits, think nectarine and peach. The finish is dry and crisp, but just round enough to want you reaching for the second glass!
FOOD MATCH: Tomato salad with lime and cardamom yoghurt.
GRAPE VARIETY: Mourvèdre.
REGION: Barossa Valley.
VINTAGE CONDITIONS: The 2024 Barossa Valley vintage contrasted sharply with the late, challenging 2023 season. Winter and spring were significantly dry, with only 74% of typical annual rainfall by year-end. Vines faced early stress, with budburst in September, three weeks earlier than 2023 and warm temperatures accelerating growth. Frosty spring nights damaged some vineyards, impacting yields. Conditions improved with rain and cooler weather in December and January, supporting vine health as they reached the ripening phase. A hot February quickened ripening, leading to an early harvest. Yields varied from 50% to 90% of normal, yet quality across all varieties is exceptional.
ALCOHOL: 13.5%
Sourced from a 1.05Ha estate Mourvèdre block. Hand picked on March 13, whole bunch pressed to tank followed by light racking to 1 x older puncheon and 1 x older barrique. Wild ferment followed by 5 months on yeast lees. racked, filtered and hand bottled on-site late August.
